March 27, 2017 - 4:27pm
Help - I broke the bowl my sourdoufgh starter was in and I need help
I have a sourdough loaf that is rising and as I was putting it in the fridge, my starter fell out and the glass bowl broke. How can I use my existing loaf to make another starter? Do I just take a small amount of the loaf dough and refresh it? Thank you - Marie
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Is there any way you can get a little bit of your starter that fell out and use that to build another one? You can't really use the dough you are about to bake since it's already mixed up with other ingredients I would think. You can give it a try and see what happens I suppose but not sure if it will work.
Good luck.
and refresh it. Keep it on your counter for a few days feeding it regularly to make sure it is nice and active. Then go back to your normal routine.
Once you have it going again, I suggest that you dry a bit as an insurance policy.
chuck the big bits of class and thin the starter with water, pour thru a large sieve. Then pour thru a fine sieve or paper disposable coffee filter (or paper towel) to remove the last of any glass. Mix the watery starter with flour and wait for signs of rising. Then chill and go on as usual.
Well, if it makes you feel any better, earlier tonight I was four days into my third trial at cultivating a semolina starter when the container I am using flipped over and the entire mixture fell out on my countertop. All afternoon I was marveling at the fetid, moldy cheese stink the starter gave off, while brownish/ orange streaks had formed on the crust. Around 5:30, I decided it was time to refresh, so sticking with my plan to dump 80% and add 100 gm water and 100 gm semolina, I had just added the water when the container flipped over. Back to square one...
Of course you can take a bit of the uncooked dough and use it as a seed for your sourdough starter. Take an ounce or two, mix it with 4 oz of warm water, then mix in 4 oz of flour and in 12 to 24 hours you should have a strong starter going. Do you usual discard and feed a few times to purge the other ingredients (salt, oil, sugar, other flours) you had in your bread and all will be well. For centuries the Europeans used a portion of today's dough as a leaven for tomorrows bread.
which one gets you back in track the fastest.
Natural levain has been around because it is so easy to maintain and tough. Alaska miners often kept theirs in a leather pouch inside their fur outerclothes. They probably bathed every spring/summer. It was transported across the American prairies in covered wagons.
Pmitc... -funniest maintenance story ever.
MiniOven - problem solved! You are so good at that. I know you have lived under many different circumstances around the world. I would love to hear about that some day!
Bottom line is that a little smear will get you going again or even a chunk of unbaked bread dough, as BGM suggested.
Joyful baking!
you will move it to plastic and drop it all the time on the floor just for fun. I've had mine in plastic for years a-ever since I dropped my mason jar on the floor. I just ook a bit of starter that didnt have any glass in it and built it back up. Never again!